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Grilled Sweet Potato and Napa Cabbage Salad with Lime Vinaigrette


Cooking Light AUGUST 2012
Yield: Serves 6 (serving size: 1 1/3 cups)
WW = 7 pts plus

Nutritional Information per serving:
Calories: 259
Fat: 12g
Saturated fat: 1.7g
Monounsaturated fat: 8.4g
Polyunsaturated fat: 1.5g
Protein: 3.9g
Carbohydrate: 34.8g
Fiber: 5.7g
Cholesterol: 0.0mg
Iron: 1.2mg
Sodium: 330mg
Calcium: 55mg

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  • 3 medium sweet potatoes (2 pounds)
  • 5 tablespoons olive oil, divided
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/4 cup fresh lime juice
  • 2 tablespoons warm water
  • 2 teaspoons honey
  • Dash of hot sauce (optional)
  • 1 jalapeño pepper, seeded and minced
  • 3 cups shredded Napa cabbage
  • 1 cup sliced red onion
  • 1/3 cup pumpkin seeds, toasted
  • 1/4 cup chopped green onions
  • 1/4 cup chopped fresh cilantro


Servings 6
Cooking time 55mins
Adapted from


Step 1

1. Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.

2. Peel potatoes, and cut lengthwise into 1/2-inch-thick slices. Combine potatoes, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; toss.

3. Place potatoes on grill rack over unheated side; close lid. Cook 12 minutes on each side or until tender. Move potatoes to heated side; grill 2 minutes on each side or until charred.

4. Combine 1/4 cup oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, juice, and next 4 ingredients (through jalapeño) in a large bowl. Slice potato slices into strips. Add potatoes, cabbage, and remaining ingredients to bowl; toss.

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